Description
This salad is so light and refreshing, it’s brimming with crisp veggies, fresh herbs, tangy feta and tossed with a vibrant lemon dressing. It has so much texture, and would be great as a side or paired with seafood or chicken for a main dish.
Ingredients
Scale
Couscous
- 1 box instant couscous, I used THIS one
- 1 Tablespoon extra-virgin olive oil
Salad
- ¾ cup canned garbanzo beans, drained and rinsed
- ¾ cup diced Roma tomato, ¼ -inch diced
- ¾ cup diced English cucumber, seeds removed, ¼ -inch diced
- ¾ cup diced red bell pepper, 1/8-inch diced
- ½ cup minced red onion, 1/8-inch diced
- ½ cup black olives, diced
- 3 tablespoons feta cheese crumbles
- 1.5 teaspoons fresh parsley, chopped
- 1.5 teaspoons fresh mint, chopped
- 1.5 teaspoons fresh basil, chopped
- ½ teaspoon kosher salt
Lemon Dressing
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ¼ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Lemon Dressing
- Whisk together olive oil, vinegar, lemon zest, lemon juice, salt and pepper in a small bowl. Whisk until thickened dressing forms. Set aside.
Couscous
- Bring water and olive oil to a boil in a medium saucepan. Add couscous and stir quickly. Remove from heat and cover for 5 minutes until water is absorbed.
- Fluff with a fork, pour dressing over warm couscous and stir to combine. Set aside and let cool.
Salad
- Combine tomatoes, cucumber, bell peppers, garbanzo beans, red onion, salt and pepper in a large bowl. Stir in couscous. Mix in olives, cheese, parsley, mint and basil. Stir until combined well, serve immediately.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Mediterranean